Thursday, March 29, 2012

In the Kitchen with Jason: The Punch formerly known as Teo's Punch

We set out with the best of intentions for this fruit punch, but after visiting three different grocery stores, I was unable to purchase the exact ingredients as they are listed in the Cooking Light Complete Cookbook, so I sort of improvised. What resulted was a fantastic punch that Jess and I drank in one weekend.

  • 2 cups cranberry juice
    • You do not need to use 100% cranberry juice, a cranberry juice cocktail is acceptable if that is all you have.
  • 12 oz pineapple juice
    • You may have the same problem that I had and only be able to find a behemoth sized can of pineapple juice. This is fine as pineapple juice mixes well with orange juice to take care of a problem you may encounter with the next ingredient.
  • 1 can (6 oz.) thawed orange juice concentrate, undiluted
    • I was only able to find 12 oz cans of this. It isn't that hard to measure out 6 oz though when it is thawed. Then, you can mix the remainder with the pineapple juice and 18 oz of water and you have a tasty juice for when the punch is gone.
  • 1 can (12 oz.) thawed apple juice concentrate, undiluted
    • Easy to find
  • 4 cups club soda, chilled
    • The bottle for club soda that I was able to find comes with 4 cups + 1.8 extra ounces. If you add this extra into your punch, you will not be able to tell.
  • Mix the juices together and mix until purplish.
  • Put in the fridge next to the club soda until you want to serve it.
  • Right before serving add the club soda to the juices and give it a mix or two.
And that is it. It's harder to find the ingredients than it is to make. Be warned you may find yourself sneaking into the kitchen at midnight and pouring yourself a glass of this delicious punch, not that I know anyone who did or would do anything like that. Definitely not.

Please enjoy!

-Chef Jason

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